Lemon Spaghetti

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INGREDIENTS
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  • 2 ⁄3 cup olive oil
  • 2 ⁄3 cup freshly grated Parmesan cheese
  • 1⁄2 cup fresh lemon juice (from about 2 lemons)
  • 3⁄4 teaspoon salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound Barilla dried spaghetti
  • 1⁄3 cup chopped fresh basil
  • 1 tablespoon grated lemon zest (from about 2 lemons)
METHOD
  1. In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3 ⁄4 teaspoon of salt, and 1⁄2 teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
  2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.
(Celebrity Pasta Lover Cook book)
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